Total Time
25mins
Prep 5 mins
Cook 20 mins

Patricia Harmon won $10,000 when she submitted this recipe in the 2001 National Beef Cook-Off Contest. Very easy and quick with prepared roast beef and potatoes. Patricia also recommends rolling it in tortillas or a sandwich or offering it with eggs for breakfast. From "Hometown Cooking" magazine April 2002 issue.

Ingredients Nutrition

  • 1 (20 ounce) packagerefrigerated diced potatoes, with onion
  • 3 tablespoons cooking oil
  • 1 (17 ounce) packagerefrigerated cooked beef roast, au jus
  • 1 cup salsa
  • 12-1 teaspoon finely chopped canned chipotle chile, plus
  • 1 teaspoon adobo sauce
  • 1 cup shredded four-cheese Mexican blend cheese

Directions

  1. In a large nonstick skillet, cook the potatoes in hot oil for 8 to 10 minutes or until light brown, stirring often.
  2. Meanwhile, cut roast into 1-inch pieces.
  3. Combine packaged gravy, salsa chipotle pepper, and adobo sauce.
  4. Add beef and gravy mixture to potatoes in skillet, stirring just until combined.
  5. Cover and cook over medium heat for 10 minutes.
  6. Uncover, sprinkle with cheese.
  7. Cook, covered for 1 to 2 minutes more or until cheese is melted.